Follow instructions to cook 1 1/2-2 cups of Jasmine Rice but use Coconut Milk instead of Water. (Some water may be added if necessary). Boil Chicken Breasts, let cool, and cut into bite size pieces. In a skillet, heat oil and saute' chopped carrots for about 5 minutes. Add chopped onions and peppers and saute' for 5-10 minutes. Add cooked chicken pieces and add can of pineapple tidbits with the juice. Add soy sauce and brown sugar. Let simmer on low heat for about 15-20 minutes until heated through and flavors blended. Serve with or on coconut rice. Top with chopped fresh mango.